Apricot Glazed Cheesecake

in Guest Recipe Book

Comments: Serve this lovely Apricot Glazed Cheesecake anytime of the year. Also it is especially nice for the Jewish holiday of Shavuot. Dairy desserts are always so appropriate to serve on this very special holiday.

2. For the Crust: In a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake in preheated oven for 8 to 10 minutes or until golden. Set aside.

3. For the Filling: Drain apricot halves, reserving 3 tablespoons syrup. Coarsely chop apricots; set aside. In a large mixing bowl beat cream cheese, sugar, the reserved syrup, and vanilla with an electric mixer until combined. Add eggs all at once, beating on low speed just until combined. Stir in chopped apricots. Pour filling into crust-lined pan. Place on a shallow baking pan in oven. Bake about 50 minutes or until center appears nearly set when cheesecake is gently shaken. Cool in pan on a wire rack for 15 minutes.

4. For the Glaze: In a small saucepan melt apricot jam (or preserves) over low heat. Remove from heat; stir in the apricot nectar. Spread over cheesecake. Cover and chill in the refrigerator at least 4 hours before serving.

Makes 12-16 servings.

Source: Better Homes and Gardens

Date: April 12, 2004

Reviews

Reviewer: ParisRating:Review:This cheesecake is one of the best I have used. I am a seasoned chef and will use it for very special occasions. Love your recipes, keep up the great work.